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Apricot Walnut Bread
Ingredients:
1 c. dried apricots
1 1/2 c. boiling water
2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 tsp. vanilla
1/2 c. oil
1 c. sugar
3/4 c. walnuts
1 c. dried apricots
1 1/2 c. boiling water
2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 tsp. vanilla
1/2 c. oil
1 c. sugar
3/4 c. walnuts
Directions:
Cut apricots into small pieces. Pour boiling water on and let set until slightly cool. Add remaining ingredients and stir until moistened. The batter should be lumpy. Spoon into greased pans. Makes 3 small or 1 large loaf. Bake small loaves 35-40 minutes at 325. Bake large loaf 45-50 minutes at 350. After baking, cool 10 minutes, then turn out. Let cool completely, then wrap in Saran Wrap and store at least 12 hours before slicing. This bread falls apart after freezing, but it stays fresh for a long time.
Cut apricots into small pieces. Pour boiling water on and let set until slightly cool. Add remaining ingredients and stir until moistened. The batter should be lumpy. Spoon into greased pans. Makes 3 small or 1 large loaf. Bake small loaves 35-40 minutes at 325. Bake large loaf 45-50 minutes at 350. After baking, cool 10 minutes, then turn out. Let cool completely, then wrap in Saran Wrap and store at least 12 hours before slicing. This bread falls apart after freezing, but it stays fresh for a long time.
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